{Leftover} Rotisserie Chicken Soup


  • 1 {leftover} rotisserie chicken, bones & skin included*
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 4 or 5 carrots, peeled & sliced in rounds
  • 3 stalks celery, sliced
  • 2 T. unsalted butter
  • 6 to 8 c. reduced-sodium chicken broth
  • 1/3 c. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/8 to 1/4 tsp. pepper


  1. In a large soup pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes until softened. Add carrot and celery; cook, stirring frequently, for 5 minutes until softened.
  2. Add rotisserie chicken, chicken broth, parsley, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.
  3. Using a slotted spoon, remove bones and skin from pot.** Taste; adjust salt and pepper as needed.


*  When I buy a rotisserie chicken, we usually have part of it for dinner that night ... typically enjoying one of the breasts and both thighs or a thigh and a drumstick.  I then use the remainder of the chicken to make {Leftover} Rotisserie Chicken Soup.  You can also use a chicken with a little less meat leftover, or an entire rotisserie chicken if you'd like.

* Be sure to include some of the skin in the pot!  It adds an amazing richness of flavor to the finished soup.

**  It can be a bit of a challenge to remove the small bones from the pot using a slotted spoon.  To remove all small bones, allow soup to cool until cool enough to handle.  Remove as many of the vegetables and chicken pieces as possible to a separate pot and pour broth through a strainer into the new pot.  Remove bones from the strainer, adding any chicken pieces or vegetables from the strainer back into the soup.


Source:  The Kitchen is My Playground